Vegetarian Borscht

Meera

5 from 1 vote

Cook Time 30

Course Soup

Cuisine Eastern European

Servings

2 medium red beets, chopped
1 medium onion, chopped
2 medium carrots chopped
2 tbsp olive oil or butter
2 stalks celery, chopped
2 medium potatoes, chopped sweet potatoes also works
1 cup fresh green beans chopped 1/14 oz can drained white beans or chickpeas also works
1 tsp minced garlic, about 3 cloves
½ medium green cabbage chopped
3 bay leaves
5-7 all spice berries
½ tsp freshly cracked black pepper
4-5 cups vegetable broth
1 tbsp all purpose flour
¼ cup fresh cream for garnish optionL
sea salt as needed
2 tbsp fresh dill
½ cup saurerkraut for serving

Warm olive or butter in a soup pot. When hot add chopped onions, carrots, celery, bay leavrs, all-spice berries. Add a little salt and saute until soft 5-6 minutes.
Now add potatoes, beets, green beans, cabbage, garlic, salt, black pepper, and cook for another 5 minutes. Sprinkle the flour over the veggies and saute for 1 minutes. Add the broth and bring it up to a boil. Drop the heat and simmer for 8-10 minutes covered.
Check the vegetables, specifically potatoes and beets, they should be tender but not falling apart. This depends on the size of the cut veggies. Stir in the cream and serve garnished with chopped dill and saurkraut.

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